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Chorizo Stuffed Avacados

Made a 3 lb batch of Chroizo sausage from scratch this afternoon. Stuffed 6 Avocado halves and topped with Monterrey Jack cheese. The baking pan just fits in my mini. They are zero carbs and taste great.

Thanks, forgot the stickers. I took them off a few secs ago. They are really good, I suspect I will cook them in Athens. The scratch made Chroizo takes nothing like what you buy in the store. I use a 50/50 beef pork blend and some apple cider vinegar in the sausage.

1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas.

"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

Are you talking about the stickers I saw on some avocados at the grocery store today that said "Ripe". I mean,.... uh....do you really have to sticker that? I would think most people can tell which avocados are 1)ripe within one or two days, 2) Ripe. Ready for guacamole, or 3) past prime.

Agreed, I fill/stuff/pile the Chorizo the cavity where the pit used to be. I have seen some recipes where the avocado meat is cooked, removed and blended with the other stuffing. I tried this and decided it's not worth the effort IMHO.

1 Large BGE, 1 Mini BGE, 1 Minimax BGE, Original wife and 3 dogs living in the heart of BBQ country in Round Rock Texas.

"The world is a dangerous place to live; not because of the people who are evil, but because of the people who don't do anything about it."

@egger. I understand what you mean by not lasting very long. I had to hide the four pounds that I made for Salado from the other half. When it comes to chorizo the other half lives up to his egging name, Taste Tester.